And since blueberries
complement lemon so beautifully, I paired them with an amazing fresh blueberry
cream cheese frosting. The blueberry
frosting turns a gorgeous purple, so if you’re tinting blue, you only need a
small amount of food coloring!

Preheat the oven to 350
degrees F and line cupcake tins with paper liners.

Place all of the cake
ingredients into the bowl of a stand mixer.
Mix on low until combined, turn to medium until smooth. Divide the batter evenly between the muffin
cups and bake for 25-28 minutes or until a toothpick inserted into the center
of a cupcake comes out clean. Cool
completely.

To make the blueberry sauce,
whisk the cornstarch into the cold limoncello.
Place the limoncello mixture and blueberries into a small saucepan over
medium heat. Cook for 10 minutes or
until the mixture is thickened.
Refrigerate to cool.

To make the frosting, place
the butter and cream cheese in the bowl of a stand mixer and beat until
smooth. Slowly add in the powdered
sugar. Stir in the vanilla and cooled
blueberry sauce. The frosting will be a
beautiful deep purple (I wish I’d taken a picture!) If desired, add blue food coloring to tint.

Pipe the frosting onto the
cupcakes using a large, wide decorator’s tip, I used an Ateco 828.